Wild Alaska pink salmon and tarragon tart, tomato concasse and chive salad, served with rapeseed oil mayonnaise

Method

Tarragon Tart:

1. Lightly grease the tartlet tins.
2. Make the pastry:
• rub the butter into the flour until it resembles fine breadcrumbs;
• add the water, a little at a time, until it forms a soft dough;
• cover with cling film and place in the fridge for 20 minutes (if time).
3. Roll out the pastry to a thickness of a pound coin on a floured work surface.
4. Press the pasty into the tins.
5. Prick the bases carefully with a fork and return to the fridge for further 20 minutes.
6. Line the pastry base with baking parchment and fill with baking beans.
7. Blind bake for 20 minutes, remove and allow to cool.
8. While the tart cases are blind baking, rub the salmon with a splash of the rapeseed oil, season well and bake on a tray in the oven 200C for 8 minutes.
9. While the tart cases are cooling, and when the salmon is cool enough to handle, flake the salmon and set aside.
10. Chop the fresh herbs.
11. Zest the lemon.
12. Mix all the ingredients for the filling, excluding the salmon, in a measuring jug.
13. Place the pastry cases on a baking tray.
14. Pour half the mixture into the pastry cases.
15. Scatter the flaked Salmon around the pastry cases, then add the rest of the filling.
16. Put the tarts carefully into the oven and bake for 25-30 minutes, until the filling has set.

Top tips:
• If time is limited, omit the pastry resting in the fridge and blind baking the tart.
• Use crème fraiche instead of single cream.
• Use a range of different herbs and/or vegetables.

Tomato concasse:

1. Bring a saucepan of water to the boil.
2. Score a small cross in the bottom of each tomato. Plunge into the boiling water for 30 seconds and move straight to a bowl of iced water with a slotted spoon.
3. Once cold, peel the skins off the tomatoes, cut in half and scoop out the seeds.
4. Finely dice the tomatoes.
5. Finely chop the chives - add to the tomatoes.
6. Sir through the olive oil and lemon juice, then season to taste.
7. Cover and set aside in the fridge till needed.

Top tip:
• If you do not have iced water, just cold water from the tap.

Rapeseed oil mayonnaise:

1. Separate egg yolks from white into a bowl - avoid mixing white with yolk.
2. Juice the lemon.
3. Whisk the egg yolks with the lemon juice and mustard till slightly thicker.
4. Slowly drizzle the rapeseed oil onto the egg yolk mixture - whisk continuously until it is smooth and velvety.
5. Season finished mayonnaise to taste.

Top tip
• Use the egg whites for another dish, such as soufflé or meringue.

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This recipe is from the Fish in Schools Hero programme, which operates in the UK. The programme aims to ensure that every child gets a chance to prepare, cook and eat fish before they leave school and to train food teachers to be confident in preparing and cooking fish with local students. Supported by the Fishmongers’ Company’s Fisheries Charitable Trust, Fish in School Hero programme is managed by the Food Teachers Centre and their volunteer team throughout the UK.

The Alaska Seafood Marketing Institute (ASMI) is a key partner with the Food Teachers Centre on the Fish in Schools Hero programme, and has donated 20,000 portions of wild pink Alaska salmon to schools throughout the UK. This has enabled thousands of young people to prepare, cook and taste wild pink Alaska salmon.

The programme is supported by local heroes: fishmongers, fish-loving chefs and fish suppliers. For more information, please visit https://foodteacherscentre.co.uk/fish-heroes/ and follow #fishheroes on our social media:
Twitter: @HeroesFish @FoodTCentre
Instagram: @fish.heroes
Facebook: UKFishHeroes
LinkedIn: The Food Teachers Centre